This Garlic Parmesan Mac & Cheese is not joking about the garlic. I loooove homemade mac and cheese and the garlic flavor was so great! The little one hasn’t been interested in boxed Mac & Cheese but he loved this! He has good taste!
4 tablespoons butter +2 tablespoons for topping
3-4 tablespoons flour
1/2 cup chicken/vegetable broth
1 cup heavy cream
1 cup milk
1 teaspoon fresh garlic
1/2 pound pasta (elbows, shells, spirals, penne)
1 cup shredded white cheddar cheese (+2 tablespoons for baking)
1 cup shredded gruyere (or fontina/provolone/gouda)
1/2 cup grated Parmesan (+2 tablespoons for topping)
1 cup Panko breadcrumbs (mine were seasoned)
1 cup fried onions, broken up
1/2 teaspoon garlic powder
In a medium pot, melt the butter and stir in the flour. Cook for 3-4 minutes stirring the roux paste regularly.
Bring a large pot of salted water to boil.
Pour in the chicken broth to the roux and stir well to combine. Then add the cream, milk, and garlic, bringing to a low boil.
Add in the cheddar, gruyere, Parmesan, salt, and pepper.
Cook the pasta until al dente & drain – return the pasta to the large empty pot.
Stir well as the cheese melts.
Add cheese sauce into the pasta, stirring to assess how much more is needed (I had some sauce leftover that I froze).
Spray a baking dish with non-stick spray and pre-heat the oven to 375-degrees.
Spoon half the pasta into the dish. Sprinkle the cheddar in the middle, then pour the remaining pasta on top.
Bake for 15 minutes while prepping the topping.
Melt the 2 tablespoons of remaining butter and mix in the panko, the fried onions, remaining parmesan, and garlic powder.
Sprinkle the topping onto the mac & cheese and return to the oven for another 15 minutes.
Let sit for 5 minutes before serving. Enjoy!
I loved this. It has been awhile since I made some homemade mac & cheese. The topping was awesome and was kind of an afterthought. I happened upon the Frenches Fried Onions near the panko and thought it’d be perfect. They were!